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Carrot-Pecan Muffins
These moist whole-grain muffins are sweetened with cider, currants, carrots, and just a touch of brown sugar. Low-fat yogurt is a healthy substitute for the oil or butter found in other muffins.
PREPARATION TIME: 25 minutes
COOKING TIME: 18 to 20 minutes
NUMBER OF SERVINGS: 12
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INGREDIENTS:
Vegetable cooking spray
1/3 cup golden raisins or currants
1/4 cup apple cider or orange juice
3/4 cup rye flour
3/4 cup whole-wheat flour
3/4 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain low-fat yogurt
2 tablespoons packed dark brown sugar
1 large egg
1 large egg white
2 medium carrots, peeled and shredded (1 1/2 cups)
2 tablespoons coarsely chopped pecans or walnuts |
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DIRECTIONS:
1. Heat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray or insert cupcake liners. Combine raisins and cider in a small bowl; let stand 15 minutes. Meanwhile, stir rye flour, whole-wheat flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. Make a well in center.
2. Whisk yogurt, brown sugar, egg, and egg white together in a small bowl until blended. Stir in carrots, raisins, and cider just until combined. Pour into well of flour mixture and stir just until combined. Do not overmix.
3. Spoon 1/4 cup batter into each muffin cup and sprinkle with nuts. Bake 18 to 20 minutes, until golden and a toothpick inserted in center of muffin comes out clean. Makes 12 muffins.
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Nutrition Per Serving:
Per serving: Calories 135, fat 2 g, saturated fat 0.5 g, cholesterol 19 mg, sodium 242 mg, carbohydrate 26 g, fiber 2 g, protein 5 g.
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Tips:
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| From Stopping Diabetes in Its Tracks |
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